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  #21  
Old 28.09.2010, 18:34
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Re: The Slow Cooking (Crock Pot) Thread...

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I hope it turned out alright - and the chilli idea on your part is genius for those who want that extra oommph!
It was FABULOUS. Thanks again!
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  #22  
Old 28.09.2010, 18:44
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Re: The Slow Cooking (Crock Pot) Thread...

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Oops what an oversight on my part... i've amended it now.

You can buy ready-made Bechamel sauce at Co-Op, it's in a red carton from someone called Tomy I think.

Many thanks Rich - I shall try it again with a good shot of wine!
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  #23  
Old 28.09.2010, 19:54
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Re: The Slow Cooking (Crock Pot) Thread...

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Does anyone have a Solis slow cooker like the one offered by Coop Supercard? Reading this thread I am getting tempted to order one.
Hello, I have one of these. Have been using it for the last year or so and am quite pleased with it.
I actually think it cooks much faster than most of the recipes say, so I usually check for doneness at least an hour earlier.
All in all a good piece of equipment, especially if you get it with your supercard points.

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I cut the rest of your post out as I want to highlight this:

"That's what I love about the SC, I can make enough for 3 meals and leave it in the SC pot the whole time, placing it in and out of the fridge as and when I need it".
It's really not recommended to do this, as the cooking insert retains heat for a very long time and the food will stay at a certain (unsafe) temperature for too long, even if it doesn't look or smell bad, it's not a good idea.

Besides, if you are placing a hot/warm dish like this in your fridge, you are also compromising your fridges effectivness as well as using more electricity.
I really suggest taking your cooked food out of the SC within two hours of cooking and transfer it to a container that is suitable for in the fridge, especially if you do this with the same meal three times. I'd hate for you to get ill because of this.

There are many sites on do's and don'ts regarding slow cookers or crockpots as they were most commonly known, they all say the same.

Here is one to give you an idea of the main points.

http://www.ellenskitchen.com/faqs/safecrock.html

One thing I would also like to emphasise is, never, ever cook kidney beans in their raw state in a slow cooker, that's really bad news to anybody,,, even tough young men!!
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  #24  
Old 28.09.2010, 20:02
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Re: The Slow Cooking (Crock Pot) Thread...

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It's really not recommended to do this, as the cooking insert retains heat for a very long time and the food will stay at a certain (unsafe) temperature for too long, even if it doesn't look or smell bad, it's not a good idea.

Besides, if you are placing a hot/warm dish like this in your fridge, you are also compromising your fridges effectivness as well as using more electricity.

I really suggest taking your cooked food out of the SC within two hours of cooking and transfer it to a container that is suitable for in the fridge, especially if you do this with the same meal three times. I'd hate for you to get ill because of this.
I only put the pot back in the fridge before I go to bed, by which time it's cool. I've never put it in there while it's roasting hot, same as with any other food ive cooked on the hob or in the oven, that would just be silly. The human stomach is stronger than you think, and I don't believe putting a crock pot in and out of a fridge two (normal) or maximum three (I only have a 3.5L pot) is going to put me in bed... especially when the food is fully heated through before I eat it again. Thanks for the thought anyway though.
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Old 28.09.2010, 20:18
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Re: The Slow Cooking (Crock Pot) Thread...

Hello,
I don't wish to be a scare monger, but I don't think you read the link I gave.
If not that one, I really suggest taking a closer look at what you should or more importantly should not do with it.

Slow cookers are not sufficient to use for re-heating and all the other reasons not to retain your food in them for any length of time.

True, you may have a cast iron stomach, but not everyone does, so I just wanted to make sure that others were aware of possible problems, particularly with small children.

Mine is also only 3.5L, but the quantity doesn't enter into it, it's the food hygiene factor that I want to point out.

Good thread by the way, just couldn't let that go unnoticed, sorry.
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  #26  
Old 28.09.2010, 20:28
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Re: The Slow Cooking (Crock Pot) Thread...

No worries, cheers again.
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  #27  
Old 28.09.2010, 21:16
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Re: The Slow Cooking (Crock Pot) Thread...

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One thing I would also like to emphasise is, never, ever cook kidney beans in their raw state in a slow cooker, that's really bad news to anybody,,, even tough young men!!
I'm curious about this part - why? I cook lots of beans in my slow cooker. Is it bad?

edit: Couldn't wait - googled it. Here is why. Thanks for that warning.
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  #28  
Old 29.09.2010, 13:37
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Re: The Slow Cooking (Crock Pot) Thread...

i always presoak and cook my beans before using them. I thought that was to take out the gas. You learn something new everyday
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  #29  
Old 29.09.2010, 13:39
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Re: The Slow Cooking (Crock Pot) Thread...

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I'm curious about this part - why? I cook lots of beans in my slow cooker. Is it bad?

edit: Couldn't wait - googled it. Here is why. Thanks for that warning.
Interesting, never knew that. I usually wash them thoroughly first, but I dont pre-cook. WIll bear that in mind in future!
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  #30  
Old 29.09.2010, 13:44
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Re: The Slow Cooking (Crock Pot) Thread...

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One thing I would also like to emphasise is, never, ever cook kidney beans in their raw state in a slow cooker, that's really bad news to anybody,,, even tough young men!!
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I'm curious about this part - why? I cook lots of beans in my slow cooker. Is it bad?

edit: Couldn't wait - googled it. Here is why. Thanks for that warning.
Huh, never knew that. What I have long known (and used to get into trouble for) is that I have a hard time eating red kidney beans, they give me a stomach ache. I wonder if that's why. (I use pinto or "barlotti" beans for my chili and only use red kidneys if I am making bean salad - and tend to pick them out of my portion )


Meanwhile... back to recipes.

I've not tried this one (from Food Network Kitchens) yet but it sure looks great!

Slow Cooked Korean-Style Short Rib Soup

Ingredients
Ribs:
  • 12 English-cut short ribs (about 6 pounds)
  • 4 cups low-sodium chicken broth
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 3 tablespoons finely grated peeled fresh ginger
  • 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
  • 2 tablespoons dark (toasted) sesame oil
  • 4 cloves garlic, finely chopped
  • 1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:

  • 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
  • 1 carrot, finely grated
  • 1 small Kirby cucumber, thinly sliced
  • 1/2 cup cilantro leaves, torn
  • 2 limes, cut into wedges
Directions

Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
Skim any fat that may collect on top of the beef broth and discard.
Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.




****~~~~~****~~~~~****

I imagine that one place or another, we should be able to find pretty much all of the ingredients for that. I know I've seen some at some of the Asian markets around town and if they don't have the ribs, likely they can be had from a butcher (if perhaps necessary to special order).
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  #31  
Old 29.09.2010, 13:47
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Re: The Slow Cooking (Crock Pot) Thread...

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i always presoak and cook my beans before using them. I thought that was to take out the gas. You learn something new everyday
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Interesting, never knew that. I usually wash them thoroughly first, but I dont pre-cook. WIll bear that in mind in future!
I always soak them overnight and then rinse them thoroughly, but to be honest I have cooked them in my crockpot before and no one was sick. But then I have a really cheap Malaysian slow cooker that kicks butt on high, so maybe it was getting hot enough?

The funny thing is that when I read that last night I had a bowl of kidney beans soaking on the counter in the kitchen! I boiled them on the stove this morning.

We're having chili tonight! The kitchen smells great already.

Last edited by Serafina; 29.09.2010 at 13:48. Reason: typo
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  #32  
Old 29.09.2010, 14:02
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Re: The Slow Cooking (Crock Pot) Thread...

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I always soak them overnight and then rinse them thoroughly, but to be honest I have cooked them in my crockpot before and no one was sick. But then I have a really cheap Malaysian slow cooker that kicks butt on high, so maybe it was getting hot enough?

The funny thing is that when I read that last night I had a bowl of kidney beans soaking on the counter in the kitchen! I boiled them on the stove this morning.

We're having chili tonight! The kitchen smells great already.
In my lifetime ive only EVER put raw beans into a crock pot, sauce pan or oven... never been ill once. In fact I imagine 90% of people do!
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  #33  
Old 30.09.2010, 15:02
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Re: The Slow Cooking (Crock Pot) Thread...

We use our slow cooker lots during winter, it's such an easy way to cook for a lot of people or to make extra to freeze.

Had both sets of parents to visit last weekend and made this recipe for Greek beef stew (Stifado).

http://graham.main.nc.us/~bhammel/tscd/gr/stifado.html

Everyone said it was delicious and the whole pot went in one sitting!

Couple of words of warning though - the recipe is written for a giant crockpot (it calls for 3lbs of beef!). As mine is only a regular sized one, I used just under 1kg of meat and adjusted the other ingredients accordingly.
Also, it took me much longer than expected to prepare, particularly peeling the onions so leave plenty of time!
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  #34  
Old 30.09.2010, 15:22
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Re: The Slow Cooking (Crock Pot) Thread...

Hi All,

I don't know if this has been mentioned before, but here goes my 2 cents worth.

I am quite a fan of the South African Potjie (obvious reasons, not quite the slow cook method, but great for the outdoors). They are extremely versatile and robust. Really nice for various different types of stews.

Here is a shop in the UK where you can get them from (in various sizes):

http://www.southafricanshop.co.uk/ca...=Potjie%20Pots

Additionally I am also a huge fan of Morrocan food using tajine's. These also use a very slow cooking method and are very versatile, and look great too.

I usually buy my tajine's from a German store (prices are reasonable):

http://www.casa-moro.de/epages/61099.../Tajine_Tagine

FYI, the Morrocan store also has a lot of other Morrocan stuff and vice versa for the South African store.

Anyway, hope I'm not repeating anything.
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  #35  
Old 30.09.2010, 15:39
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Re: The Slow Cooking (Crock Pot) Thread...

Anyone here have the miostar slowcooker for sale at the migros (50chf) ? Is it any good ?
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  #36  
Old 09.10.2010, 16:57
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Re: The Slow Cooking (Crock Pot) Thread...

This article about desserts made in slow-cooker popped when I logged out of yahoo mail today. Some look good, some look truly scrumptious!


One of the things that I run into trouble with here is the size of oven and "lack" of proper pie plates. I think this could be an awesome solution for a craving for pumpkin pie without the bother of juggling things into and out of the oven.

Pumpkin Pie Pudding

Ingredients

  • 1 (15 ounce) can solid pack pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 eggs, beaten
  • 2 tablespoons butter or margarine, melted
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • whipped topping


Directions

  1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.



Of course, here there is the "issue" of not having "pumpkin pie spice" on the shelf so here is a recipe, just in case.

Ingredients:

  • 1/2 teaspoon ground cinnamon (zimt)
  • 1/4 teaspoon ground ginger (ingwer)
  • 1/8 teaspoon ground allspice berries (piment)
  • 1/8 teaspoon ground nutmeg (muskatnuss)
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Last edited by Peg A; 09.10.2010 at 18:15. Reason: translation correction, ty MN!
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  #37  
Old 09.10.2010, 17:00
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Re: The Slow Cooking (Crock Pot) Thread...

just bought my pot today ...will put something in it tomorrow to smell all day and gobble that night
mmmmmmmmmmmmmmmmm

thanks for the thread
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  #38  
Old 09.10.2010, 17:04
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Re: The Slow Cooking (Crock Pot) Thread...

Just a minor detail, Peg - Gewürznelken are actually cloves - allspice is Piment.
... a bit of both wouldn't go amiss in pumpkin pie though!
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  #39  
Old 09.10.2010, 18:19
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Re: The Slow Cooking (Crock Pot) Thread...

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Just a minor detail, Peg - Gewürznelken are actually cloves - allspice is Piment.
... a bit of both wouldn't go amiss in pumpkin pie though!
Thanks MN! I edited my post with the correction.

Hubby helped me pick out the Gewürznelken when I first got here, meanwhile, I've been back to the US and brought a bottle of allspice with me so I never thought again to check the translation.
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  #40  
Old 18.10.2010, 17:02
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Re: The Slow Cooking (Crock Pot) Thread...

Crock Pot Pumpkin Soup

Ingredients
1oz (30g) butter
2lb (1kg) Pumpkin – peeled and cut into inch square pieces. (I use a potato peeler; it’s very effective)
1 medium onion
2 cloves stuck into the onion
2 tspn sugar (I use two raw sugar cubes)
salt to taste – pinch (I omitted this because I use stock cubes below)
2½ cup Chicken Stock (or veg stock, I use both)
1 cup Milk
Method
  1. Place butter and pumpkin in crock pot on high. Allow butter to melt and then stir to coat pumpkin. Cook for 1 hour on high.
  2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
  3. When ready to serve, remove the onion.
  4. Puree soup in a blender or by hand for a chunkier soup.
  5. Add milk, to achieve correct consistency. (DO NOT add milk to any portion you intend to freeze)
  6. Serve with fresh bread.

Even yummier:
Add garam masala, green chilies (with the stemmed snipped off and sliced the long way - remove the seeds if you want a less spicy version), cardamon seeds and powdered cumin during the last few hours of cooking. Garnish with fresh coriander.
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